Recipe
Golden Cashew
Warm spice. Something almost Moroccan.
Why this is addictive
The turmeric and ginger hit you with warmth before the sweetness arrives — it builds instead of being flat.
Ingredients
For ~6 oz / 170g — scale up proportionally for larger batches.
- 1 cup raw cashews
- ½ cup golden raisins
- ¼ cup candied ginger fine dice — too big and it dominates
- 1 tbsp coconut oil
- 1 tsp turmeric
- ½ tsp ground ginger
- ½ tsp salt
- 1 tsp honey optional — adds gloss and mild sweetness
Method
- 01
Preheat oven to 325°F. Line a baking sheet with parchment.
- 02
Melt coconut oil, then whisk in turmeric, ground ginger, salt, and honey if using.
- 03
Toss cashews in the spice mixture until evenly coated.
- 04
Spread on baking sheet and roast 15–18 min, stirring once at 8 min. Watch closely — cashews burn fast.
- 05
Cool completely on the pan. The coating will harden as it cools.
Note Don't rush this — mixing in the fruit while warm will make the raisins sticky and clumped.
- 06
Once fully cooled, combine with golden raisins and candied ginger.
What to watch for
Common failure points and how to read the batch.
- Cashews go from golden to burnt in about 2 minutes. Pull them when they smell nutty and look lightly golden.
- The candied ginger amount is easy to overdo. Start with less and taste as you go.
- Turmeric will stain everything. Use a bowl you don't mind and wash hands quickly.
Variations to try
- Add ¼ cup dried apricot (fine dice) for more fruit complexity.
- Try with a pinch of cardamom alongside the turmeric.
Development log
Add an entry each time you test a batch. Date → what you changed → how it landed.
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